Exploring the World of Chocolate: From Bean to Bar in San Francisco
Exploring the World of Chocolate: From Bean to Bar in San Francisco
At The Epicurean Trader, we believe chocolate is more than just a sweet indulgence—it’s an art form. Every bar tells a story of origin, craft, and community. Whether you gravitate toward the silky creaminess of milk chocolate or the bold, complex depth of dark single-origin bars, each piece offers a taste of dedication and terroir.
In San Francisco, chocolate isn’t just a treat—it’s part of our culinary identity. From bean-to-bar innovators to luxury confectioners, local makers are redefining what chocolate can be.
A Quick Guide to Chocolate Types
Dark Chocolate
Rich, intense, and pure—dark chocolate contains a high percentage of cocoa solids and cocoa butter, often with little or no milk. The result is complex flavor: deep, roasted, sometimes fruity or floral depending on the origin.
Perfect for: the purist who loves layered complexity.
Milk Chocolate
A smooth balance of cocoa, sugar, and milk solids creates a comforting sweetness and creamy texture. It’s approachable yet can still showcase nuanced flavor in the hands of skilled artisans.
Perfect for: those who love comfort and richness.
White Chocolate
Made from cocoa butter (not cocoa solids), white chocolate celebrates texture and vanilla-forward flavor.
Perfect for: pairing with espresso or fresh fruit.
Single-Origin & Bean-to-Bar
Today’s craft makers highlight cacao beans from distinct regions—Ecuador, Madagascar, Belize, and beyond—each with unique tasting notes. Bean-to-bar producers roast, grind, and temper their own chocolate, ensuring quality and transparency at every step.
Perfect for: explorers who appreciate flavor integrity and ethical sourcing.
Bay Area Makers at The Epicurean Trader
The San Francisco Bay Area has become a hub for artisan chocolate innovation. We’re proud to carry an evolving lineup of local and Northern California producers who bring craftsmanship, sustainability, and flavor together beautifully.
Dandelion Chocolate — Mission District, San Francisco
Dandelion Chocolate is a pioneer in the bean-to-bar movement. Founded in the Mission District in 2010, this beloved chocolate house transforms cacao beans into exceptional single-origin bars—all in small batches, right here in San Francisco.
They use only two ingredients—high-quality cacao beans and organic cane sugar—to showcase each bean’s natural character. Every origin tells a story: their Anamalai India 70% bar is nutty and floral, while the Costa Esmeraldas Ecuador 70% leans toward brown-sugar and raisin notes.
Try it if you love: purity, transparency, and terroir in every bite.
Feve Artisan Chocolatier — San Francisco, CA
Feve Artisan Chocolatier delivers a sensory experience like no other. Their hand-painted truffles and bonbons are as stunning as they are delicious, made in their San Francisco kitchen with premium couverture chocolate and creative, seasonal fillings.
From their Assorted Chocolates 9-piece Box to the Plant-Based Collection, Feve balances elegance with approachability. Each confection celebrates bold flavor pairings—think passionfruit caramel, hazelnut praline, or espresso ganache—all wrapped in striking geometric domes.
Try it if you love: visual beauty and decadent flavor harmony.
Shop Feve Artisan Chocolatier →
TCHO Chocolate — Berkeley, CA
TCHO brings innovation to tradition. Originally founded on San Francisco’s Pier 17 and now based in Berkeley, TCHO bridges craft and technology. Their team profiles cacao like coffee roasters—mapping the sensory spectrum from “bright & fruity” to “rich & fudgy.”
They work directly with cacao farmers worldwide, providing training and equipment to ensure fair partnerships and flavor consistency. Today, TCHO leads the charge in sustainable, plant-based chocolate—creating vegan bars that still deliver the complexity chocolate lovers crave.
Try it if you love: modern, ethically-minded chocolate with bold creativity.
Dick Taylor Craft Chocolate — Eureka, CA
Dick Taylor crafts award-winning bean-to-bar chocolate using traditional European methods. Each bar—hand-wrapped in beautifully illustrated paper—is made from two simple ingredients: cacao and cane sugar.
Their Belize Toledo 72% and Madagascar 72% bars are beloved for their clarity of flavor, from bright red fruit to deep roasted cocoa.
Try it if you love: precision, balance, and timeless craftsmanship.
Sausalito Liquor Co. — “Unsinkable Chocolate” Liqueur — Sausalito, CA
Sausalito Liquor Co. transforms chocolate into liquid indulgence with their Unsinkable Chocolate Liqueur. This smooth, velvety spirit blends craft cacao with a fine spirit base for a drink that’s equal parts nostalgia and decadence.
Sip it neat, pour it over ice cream, or mix it into an espresso martini for a sophisticated dessert cocktail.
Try it if you love: rich, boozy chocolate perfection.
Why Local Matters
San Francisco’s artisan chocolate scene thrives because of community. Each of these makers—from Dandelion’s Mission District factory to Feve’s colorful truffle kitchen and TCHO’s Berkeley lab—reflects the Bay Area’s spirit of craft, ethics, and experimentation.
When you choose local chocolate, you’re not just treating yourself—you’re supporting sustainable sourcing, small-batch artisans, and a network of makers who pour their passion into every bar.
Discover the Craft of Chocolate
From bean-to-bar pioneers to avant-garde innovators, the Bay Area’s chocolate makers embody everything we stand for at The Epicurean Trader: craftsmanship, authenticity, and flavor that tells a story.
Explore our full collection of local and international chocolates in stores across San Francisco—or shop online to send a taste of the Bay Area anywhere.